1 medium onion, finely chopped (about 1 cup)
2 tablespoons olive oil
8 sun-dried tomatoes
rounded 1/4 teaspoon dried thyme
11/4 cups water
1/4 teaspoon salt
1 cup whole wheat couscous
In a medium saucepan with a tightly fitting lid, sauté the onions in the oil on medium heat. When the onions are beginning to soften, add the sun-dried tomatoes and thyme, and continue to sauté for about 5 minutes more. Bring the water to a boil. When the onions are translucent, add the boiling water and the salt and return to a boil. Stir in the couscous, cover, and simmer on low heat for 5 minutes. Stir with a fork to fluff the couscous, and serve.
PER 4-OZ SERVING: 175 CALORIES, 5.1 G PROTEIN, 4.1 G FAT, 30.1 G CARBOHYDRATE, 89 MG SODIUM, 0 MG CHOLESTEROL.
TOTAL TIME
20 minutes
SERVINGS
4
MENU
Serve with Fish with Saffron and Garlic (see page 252) or a moist vegetable stew.
This is a simple yet sophisticated side dish. We prefer the nuttier taste, texture, and nutritional value of quick-cooking whole wheat couscous, although other types could be used.
If you use oil-packed sun-dried tomatoes, be sure to first drain them well.